Heat oil in very large, shallow pan. Saute the lobster, shrimp and scallops until thay turn pink.
Remove to warm platter. In same pan saute in olive oil, onion and garlic until onion is wilted. Pour in the brandy and flame. When the flame dies add tomatoes, paprika, bay leaf, white pepper and saffron. Cook 3 minutes. Pour in wine, fish stock mussels, clams and simmer for 5 minutes. Return the lobster, shrimp, scallops and chili pepper. Cover and cook for 10 minutes.
Serve with parsley and decorate with lemon wedges.